Posts by islander

Iza: That is the story I heard as well and that that infected sausage was thrown to the pigs and the outbreak began. I know, Britcook in Kent, thought the odds of us having anyone that would be a potential carrier were almost zero, I...

My husband and I raise purebred Herefords here on the west coast of B.C. and I was surprised and pleased to read the responses on this site dealing with foot and mouth disease. Just this morning we began installing a gate at the bottom...

Hi: I know this will reach you too late, but something I have been intrigued about is "Plank Salmon". The salmon is cooked on a cedar slab. There was a segment on Martha and it looked simple and I would think the flavour...

Thank you CB, M Brown and Crudeau for your informative responses. I enjoyed the Oregon Berry site, thanks Crudeau. Now, to the baking.........Thanks again. Susan

I am confused about what a Linzertorte is. Can anybody explain what it is supposed to look like as I have several recipes and they seem entirely different from each other. Thanks. Susan :confused:

Hello: Foodnfoto: Could you post your Irish Soda Bread recipe from March 2001 Saveur, please? I would really like to try it and would very much appreciate it. Thanks. Susan

Hello Shroomgirl: This caramel custard recipe sounds so nice. Could you post the exact ingredients for it, please? Thanks. Susan

Thanks everyone for your responses and help on this topic.

Hi! I am having a difficult time with yeast. I have found an old cook book with some interesting basic recipes but they are asking for cakes of compressed yeast. I have active dry yeast, but really prefer to used "live" yeast...

Hi Iza: The manufactured strips that are sold are just a heat-resistant outside and another layer of cotton sewn in a strip. You wet them down with cold water and pin them around your cake pans. They do work. I used mine so often...